Total Time
Prep 30 mins
Cook 25 mins

I adopted this recipe from Mean Chef. "Great brine for turkey or chicken."

Ingredients Nutrition


  1. Combine all ingredients in large stainless steel pot.
  2. Bring to simmer, remove from heat and cool completely Remove turkey neck and giblets.
  3. Rinse turkey well.
  4. Put turkey in cold brine.
  5. Use a stainless, plastic or other non-reactive container.
  6. Add water if brine doesn't cover bird.
  7. Refrigerate 2- 4 days, turning bird twice a day.
  8. To cook: remove turkey from brine, pat dry, brush with olive oil.
  9. Either grill or cook in oven.
  10. It is also advantageous to leave the dry turkey in the refrigerator for at least 4 hour or overnight, uncovered.
  11. This completely dries out the skin to insure a crisp finish.
  12. DO NOT stuff turkey.
Most Helpful

Wow.. Mean Chef.. This was awesome! I used an oven stuffer roaster chicken. I put the brine and the chicken in a 2-gallon Zip Lock bag and then set it all in a soup pot to hold it in the refrigerator. I halved the recipe for the brine since I used a chicken instead of a turkey. This was the most moist chicken I've ever had. It didn't taste like I thought it would. I expected it to taste like teriyaki because of the ingredients in the marinade.. but IT DIDN'T! It was just so beautifully browned and delicious. I left it in the brine for 2 1/2 days and then let it sit in the refrigerator to dry for 1/2 day. I am certainly going to do this again. I think I'll even do my chicken pieces this way too. Thanks Mean Chef. :)

luvmybge November 16, 2002

There just isn't a better way to prepare a turkey than to "brine it" prior to cooking. This is an excellent brine - one I'll likely use for my Thanksgiving turkey this year. I tried it on a turkey breast and the results were terrific.

Bogey'sMom October 29, 2002

This made a fabulous turkey. I had a 15-pounder in the freezer so I thawed it in the fridge for a couple days first. Then I made the brine exactly as posted and dropped the turkey in, brined for 3 days, turning as instructed. I roasted the brined bird in my large Nesco (with an onion, carrot, celery stalk inside - ala Joy of Cooking). It was falling-apart moist and tender and the flavor imparted by the brine makes a plain ol' turkey something very special. Oh, btw, MC - I did end up making soup with the remains - thumbs up!! Probably will never prepare a turkey any other way again! Thanks, Meanie!

KeyWee April 23, 2003